I?ve just started to notice something.? Maybe it?s weird, I?ve just never noticed it before, but my pregnancy cravings have continued on now that I?m nursing.? I never noticed that before, but this time they certainly are.? They aren?t like pregnancy cravings where I need something immediately, but I?m still enjoying cheese way more than I did before.
Tomato soup with grilled cheese sandwich is still one of my favorite ?rainy day treats? from when I was a kid.? Of course when I saw the idea to add cheese directly into tomato soup I had to try it
I used my own tomato soup recipe, and this time used fresh tomatoes out of my garden(yay!) and added cheddar cheese.? Really, all I can say is yum!? And do not skip the cheese on top.? The slight cheddar flavor in the soup is great but the little bits of melted cheese are the best!? I?m thinking there will be a lot more of this soup while my tomato plants are still producing
Tomatoes were the subject of my most recent column in our local paper.? They are so amazing!? Really, every time I do research on common local fruits and vegetables I am so amazed.? Not that I ever get bored with tomatoes, but learning about their incredible nutrition and health benefits makes me want to run out to my garden and pick one right now or get to the market to buy some soon
?
Cheesy Tomato Soup
Serves 4
- 1 tbsp olive oil
- 1 large onion, sliced
- 5-6 cloves garlic, sliced
- 2.2 lbs or 1 kg fresh tomatoes(about 5-6 cups), peeled and stem end removed
- 1/4 tsp salt
- 1/4 ? 1/2 tsp sugar or honey(or less depending on how sweet your tomatoes are)
- 2-3 tbsp fresh parsley
- 1/4 C fresh basil
- 1 ? 11/2 C extra sharp cheddar cheese, grated
- yogurt or Greek yogurt to serve if desired
- Extra grated cheddar cheese to serve
In a medium sized soup pot, heat the oil over medium heat. Once hot add the onions and saute for 5-6 minutes, stirring occasionally. After the onions are softened add the garlic and saute for just a minute or two before adding the tomatoes. Crush slightly with the back of a wooden spoon to release the juices. Bring to a boil, then simmer for 15 minutes. Once the soup has simmered long enough, throw the parsley, basil and cheese into the pot. Stir just to combine, then blend the soup with an immersion blender or transfer the soup to a blender or food processor in batches and blend until smooth. Stir in a spoonful of yogurt for a creamier soup and serve with an extra sprinkle of cheese over top.
Source: http://fooddoodles.com/2012/09/06/cheesy-tomato-soup/
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